Schnitzel is a classic German dish of thin, tender meat cutlets that are breaded and deep-fried to golden perfection. My yummy chicken version has juicy, boneless chicken breast pounded thin and deep-fried with a crispy golden crust. Try it with a comforting plate of homemade spaetzle dumplings! Smart Recipes, European Recipes, Chicken Recipes, Chicken Schnitzel 2 Recipe | Recipes Chicken European Chicken Schnitzel Chicken Schnitzel Recipe | PT45M Serves 4 Ingredients: 2 Pounds Boneless Skinless Chicken Breasts 1 Cup All-Purpose Flour 2 Large Eggs 1 Cup Breadcrumbs 2 Tablespoons Paprika 1 Tablespoon Sesame Seeds 0.25 Teaspoon Salt & Freshly Ground Black Pepper 4 Lemon Wedges Lay down a long piece of plastic wrap. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than 1/4 inch thick. In your first shallow bowl, add flour. In your second shallow bowl, beat eggs. In your third shallow bowl, stir together the breadcrumbs, paprika, 1/4 teaspoon salt & black pepper, and sesame seeds till well blended. Set aside an empty plate. In a large cast-iron skillet over medium heat, pour oil until it’s deep enough for frying. While oil is heating, dip each breast one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumb mixture. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy. After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil. Serve hot with a lemon wedge for garnish.

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